It poured on Tuesday. Poured buckets for several hours. By the time I got home from work in the rain and traffic (side note below), I knew two things. I wasn’t eating the hard boil eggs and hummus in the refrigerator and I wasn’t going to make anything that took more than 5-10 minutes to get together.
Enter the mini-quiches from Better Homes & Garden Magazine. They took 5-10 minutes of effort and I didn’t have to resort to the strangest dinner ever. My favorite part was the parmesan crust. I’m of the mind at this point that all crusts should be made with parmesan cheese from this day forward.
Side note: As of this year, rain has almost the same impact on traffic as snow–a grueling halt.
2 c. all-purpose flour
2 Tbsp. grated Parmesan cheese
1/2 tsp. salt
1/3 cup olive oil
5 to 7 Tbsp. ice cold water
1/3 c. milk
black pepper to taste
1/3 c. finely shredded Pepper Jack cheese (Better Homes & Gardens said to use Monterey Jack or Gruyere cheese)
1 Tbsp. chopped green onion
5 to 6 cherry tomatoes, thinly sliced
Fresh herb leaves
Preheat the oven to 425 degrees and spray twenty-four muffin cups (1 3/4 inch) with cooking spray. For the pastry cups, stir together flour, Parmesan cheese, and salt in a large bowl. Add oil and mix until crumbly. Add 2 Tbsp. of the ice cold water and combine. Add enough remaining water until the flour is moistened. Knead into a ball until it holds together well.
Divide the pastry into 24 sections and press each piece into a muffin cup. Bake for 8-10 minutes and then remove from the oven. Reduce the oven to 350 degrees.
For the filling, whisk together the egg, milk, and pepper. Stir in the cheese and onion and fill each pastry cup with 1 tsp of the mixture (I did 1 1/4 tsp.) Top each quiche with a few tomato slices and a fresh herb piece if you like.
Bake for 18-20 minutes or until the filling is puffed and set. Serve warm. They’re also great as cold leftovers.
The Bibliography: Better Homes & Garden Magazine, June 2012